Pumpkin and Cajeta Bites

I love Mexican cajeta. It’s one of those delicacies that I enjoyed for the first time upon moving to California. Mexican dulce de leche combines boiled goat milk, brown sugar and cinnamon. About a week ago, I prepared these delicious pumpkin and cajeta bites filled with almonds and garnished with a little shredded coconut. They turned out irresistible. Try them for yourself today!MORE +LESS -

Directions

In a medium-sized container, beat the eggs with the sugar. Add the milk, vanilla and oil.

5

Beat the pumpkin puree. Pour all the liquids over the dry ingredients and use a wooden spoon to stir and combine.

6

Pour the mix in the pan and bake for approximately 25-28 minutes.

7

Remove from the oven and let cool.

8

Use a wooden spoon to break the cake up into crumbs. Add the cajeta and stir well until uniform dough has formed with the dulce.

9

Form balls and arrange them on a plate.

10

Sprinkle with shredded coconut and chopped walnuts for garnish. Refrigerate the bites for 15 minutes and serve.

Expert Tips

Use popsicle sticks to turn these delicious bites into pumpkin pops.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I love Mexican cajeta. It’s one of those delicacies that I enjoyed for the first time upon moving to California. Mexican dulce de leche combines boiled goat milk, brown sugar and cinnamon. About a week ago, I prepared these delicious pumpkin and cajeta bites filled with almonds and garnished with a little shredded coconut. They turned out irresistible. Try them for yourself today!